Directions

Divide into 3 portions and arrange the Acadian Redfish fillets on parchment paper.

Drizzle olive oil over fish and then portion out the chopped garlic, halved grape tomatoes, halved baby potatoes around the fish fillets. Squeeze lime juice for taste on the mixture.

Fold up each parchment paper into a packet and place on cookie sheet.

Bake at 400 for 10-15 minutes.

Remove from oven and open each parchment packet and place on dinner plate.

Additionally bought (at Emery Farm) 1 pound of local fresh picked asparagus, sautéed with butter separately and then add a portion of the asparagus to each parchment paper packet when serving on the dinner plate.

The parchment cooking method allowed the flavor of fish to stay strong, complimented by local ingredients. -Breeda Lagan Royer

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Pan-Seared Acadian Redfish with Ramp Pesto

Pan-Seared Acadian Redfish with Ramp Pesto

Ingredients

1lb Acadian Redfish Filets

2-3 Tbl EVOO

Kosher Salt

Fresh Black Pepper

1 Tbl Butter (optional)

Lemon juiceRamp Pesto

1 bunch of ramps

1/2 cup toasted pine nuts or walnuts

1/3 cup EVOO

1/2 cup Parmesan cheese

Salt and pepper to taste

Directions

Process above pesto ingredients into a paste.

Preheat the oven to 250 degrees F.

Season the redfish fillets on both sides with salt.

In a cold nonstick, ovenproof sauté pan that can hold all of your fillets, pour in 1-2 tablespoon of the olive oil and gently heat to medium.

Put the fish in the pan skin side down and drizzle the top of the fillets with the remaining 1 tablespoon olive oil. Sprinkle with black pepper.

Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.